If you're craving a cozy, comforting dish that delivers big flavor with minimal fuss, this viral French onion soup recipe inspired by @zombieseats is a must-try. Made with our French Cuffs Seasoning, it brings a rich depth to every spoonful and highlights the classic flavors you love with a touch of flair. This one-pot wonder requires just a few simple ingredients and is ideal for a weeknight meal or a cozy weekend dinner. Plus, with everything happening in a single pot, cleanup is quick and easy - perfect for beginners and seasoned cooks alike!
Here's what you'll need:
Ingredients:
- 3 tablespoons butter
- Heavy drizzle of olive oil
- 6 large yellow onions, cut into half-moon slices
- 1 teaspoon French Cuffs Seasoning
- Sergio's Seasoning, to taste
- 1 teaspoon white or brown sugar
- 1 1/2 tablespoons flour
- 1 tablespoon minced garlic
- 8 cups (64oz) beef stock
- 3/4 cup dry white wine
- 3 tablespoons Worcestershire sauce
- 4-6 sprigs thyme
- 2 bay leaves
- Gruyère cheese, shredded
- Mozzarella cheese, shredded
- Croutons or toasted bread of your choice
- Optional garnishes: freshly grated parmesan cheese, thyme leaves & red pepper flakes
Directions:
- In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
- Add the onions and cover; let cook for about 10 minutes.
- Stir in sugar, French Cuffs Seasoning, and Sergio's Seasoning to taste.
- Continue cooking onions down for about an hour and 15 minutes, stirring occasionally. The onions should be soft, caramelized, and deep brown in color with a jam-like consistency.
- Once the onions have caramelized, stir in the minced garlic and cook for 3 to 5 minutes.
- Stir in the flour and cook for 2 to 3 minutes.
- Deglaze the pan with the white wine then bring to a simmer; cook for about 5 to 7 minutes or until most of the alcohol has cooked off.
- Stir in the beef stock and Worcestershire sauce, bringing to a simmer, then season with Sergio's Seasoning to taste.
- Add in the thyme sprigs and bay leaves, then cover and let simmer for 25 minutes.
- Ladle the soup into oven-safe bowls. Top with Gruyère and mozzarella cheeses, a bread layer, and another generous layer of cheeses.
- Broil for 4 to 6 minutes or until cheese is golden brown and bubbly.
- Garnish with freshly grated parmesan cheese, fresh thyme, and red pepper flakes as desired, then serve immediately.
- Enjoy!
